Type what you have

Ingredients

• ✓ cottage cheese
• all-purpose flour
• milk
• egg
• oil

Instructions

1. 1 Combine cottage cheese, flour, milk, and eggs in a bowl; mix into a soft batter that is easy to ladle with a large spoon.
2. 2 Add enough oil to cover the bottom of a large skillet and heat over medium heat. Working in batches, drop large spoonfuls of batter into the skillet and cook until browned, 3 to 5 minutes per side. Repeat with remaining batter.

By Sarabeth Emet

Ingredients

• ✓ cottage cheese
• all-purpose flour
• egg
• vegetable oil
• cooking spray

Instructions

1. 1 Mix cottage cheese, flour, eggs, and oil together in a large bowl.
2. 2 Spray a large skillet with cooking spray and heat over medium heat. Pour 1/3 cup batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes more. Serve.

By Jennifer

Ingredients

• ✓ cottage cheese
• butter
• egg
• chive
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes.
3. 3 Stir cottage cheese and chives into eggs and season with black pepper.
4. 4 Cook and stir until eggs are nearly set, 3 to 4 minutes more.

By Kitchen Kitty

Ingredients

• ✓ cottage cheese
• egg
• heavy cream
• salt
• mason jar
• cooking spray

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
2. 2 Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
3. 3 Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
4. 4 Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Ingredients

• ✓ cottage cheese
• butter
• egg
• pepper jack cheese
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with the melted butter.
2. 2 Whisk together the eggs, pepper Jack cheese, cottage cheese, flour, and salt in a large bowl.
3. 3 Pour the mixture into the prepared baking dish.
4. 4 Bake in the preheated oven until eggs are completely set, about 1 hour.
5. 5 Enjoy!

By Hammertime

Ingredients

• ✓ cottage cheese
• egg
• all-purpose flour
• butter
• salt
• butter
• blueberry

Instructions

1. 1 Strain cottage cheese in a fine-mesh sieve fitted over a bowl, pressing down occasionally, until cottage cheese dries out, about 1 hour.
2. 2 Beat eggs together in a medium bowl; stir in cottage cheese, flour, 2 tablespoons melted butter, and salt until just blended.
3. 3 Melt 1 teaspoon butter in a skillet over medium-high heat. Drop batter by large spoonfuls into the skillet; sprinkle with blueberries. Cook until lightly browned, 2 to 3 minutes per side. Repeat with remaining batter and blueberries.

By Karyn Andrea

Ingredients

• ✓ cottage cheese
• bacon
• sweet onion
• egg
• potato
• cheddar cheese
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain.
3. 3 Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, Cheddar cheese, cottage cheese, and Swiss cheese.
4. 4 Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

By parothstein

Ingredients

• ✓ cottage cheese
• cooking spray
• bacon
• cheese
• half and half
• egg
• salt

Instructions

1. 1 Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
2. 2 Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
3. 3 Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
5. 5 Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.

By mary k

Ingredients

• ✓ cottage cheese
• breakfast sausage
• potato
• butter
• cheddar cheese
• onion
• egg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into the bottom and sides of the dish.
4. 4 Mix together sausage, cottage cheese, Cheddar cheese, onion, and eggs in a bowl. Pour over potato mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of casserole comes out clean, about 1 hour. Let cool for 5 minutes before serving.
6. 6 Enjoy!

By William Rossbach

Ingredients

• ✓ cottage cheese
• egg white
• instant oat
• vanilla protein powder
• stevia powder
• vanilla extract
• cinnamon
• cooking spray

Instructions

1. 1 Combine egg whites, oatmeal, cottage cheese, protein powder, stevia, vanilla extract, and cinnamon in a bowl. Mix well.
2. 2 Heat a skillet over medium-high heat. Spray with cooking spray. Pour 1/3 cup batter into the skillet; flatten batter using the back of a measuring cup. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with the remaining batter.

By skinnymom

Ingredients

• ✓ cottage cheese
• apple
• lemon juice
• cream cheese
• white sugar
• egg
• vanilla extract
• puff pastry
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
2. 2 Place cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Let drain 5 to 10 minutes. Pat dry with paper towels; set aside. Place apples in a medium bowl; toss with lemon juice.
3. 3 Combine cottage cheese, cream cheese,1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer. Mix on high speed until almost smooth, 1 to 2 minutes.
4. 4 Cut each puff pastry sheet into 9 pieces. Roll each piece into a 5 x 5-inch square.
5. 5 Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down middle of each square, leaving 1/4 inch border at top and bottom edges. Fan out 4 to 5 slices of apple on top of cheese. Bring left and right corners together to meet in center; pinch to seal.
6. 6 Transfer to a baking sheet; repeat with remaining pastries; sprinkle with 3 tablespoons sugar. Bake in the preheated oven until golden brown, about 20 minutes.

By Liza

Ingredients

• ✓ cottage cheese
• bacon
• mushroom
• green onion
• salt
• black pepper
• egg

Instructions

1. 1 Cook and stir bacon in a small nonstick skillet over medium heat until browned, 4 to 5 minutes. Transfer bacon to a paper towel-lined bowl, reserving bacon grease in a small bowl.
2. 2 Return the skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Cook mushrooms and green onions in hot bacon grease until lightly browned, 3 to 4 minutes. Season with salt and pepper. Transfer to a small bowl and keep warm.
3. 3 Return the skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Add beaten eggs and scramble until cooked through, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm.
4. 4 Place cottage cheese into a microwave-safe bowl. Heat on 50% power until warm, 60 to 90 seconds, stirring halfway through. Drain any liquid that has been released and transfer cottage cheese into one side of a single-serving bowl. Place scrambled eggs into the other side of the bowl. Top with mushroom mixture and bacon.

By France Cevallos

Ingredients

• ✓ cottage cheese
• butter
• monterey jack cheese
• green chile
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted.
3. 3 Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish.
4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.

By SarahAnn

Ingredients

• ✓ cottage cheese
• sour cream
• cooking spray
• mixed vegetable
• egg
• all-purpose flour
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
2. 2 Allow mixed vegetables to cool once cooked.
3. 3 Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute.
4. 4 Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
5. 5 Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.

By Shamrock Farms

Ingredients

• ✓ cottage cheese
• cooking spray
• egg
• monterey jack cheese
• green chile
• butter
• all-purpose flour
• bacon
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish with cooking spray.
2. 2 Mix together cottage cheese, beaten eggs, Monterey Jack cheese, green chiles, melted butter, flour, bacon, and baking powder in a large bowl until well combined; pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of casserole comes out clean, about 30 minutes more.

By OLGA HUNT

Ingredients

• ✓ cottage cheese
• bacon
• onion
• egg
• hash brown potato
• cheddar cheese
• swiss cheese
• green bell pepper
• green chili

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon and onion in a skillet over medium heat until bacon is crisp, 10 to 15 minutes. Drain grease, reserving drippings.
3. 3 Grease a 9x13-inch baking dish with reserved bacon grease.
4. 4 Combine cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chiles in the prepared baking dish; stir to combine.
5. 5 Bake in the preheated oven until eggs are set firm, 35 to 40 minutes.
6. 6 Let casserole cool 10 minutes before cutting to serve.

By TRISH

Ingredients

• ✓ cottage cheese
• cooking spray
• egg white
• garlic powder
• salt
• black pepper
• spinach
• red pepper
• basil
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
2. 2 Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
3. 3 Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine.
4. 4 Ladle the mixture evenly into the muffin cups, filling each about 3/4 full.
5. 5 Top each muffin with 1 teaspoon feta cheese.
6. 6 Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.

By France Cevallos

Ingredients

• ✓ cottage cheese
• cooking spray
• egg
• cheddar cheese
• all-purpose flour
• butter
• baking powder
• salt
• hot sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees. Coat an 8-inch square baking pan with cooking spray.
2. 2 Combine eggs, Cheddar cheese, cottage cheese, flour, butter, baking powder, and salt in a large bowl. Stir to mix well. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown and a knife inserted into the center comes out clean, about 25 minutes. Let cool for 5 minutes. Top with hot sauce before serving.

By PixieFreak

Ingredients

• ✓ cottage cheese
• vegetarian sausage link
• water
• sweet potato
• butter
• egg
• cheddar cheese
• mozzarella cheese
• spinach
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place sausage in a large skillet with ¼ inch water; cook over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble sausages. Set aside.
3. 3 Combine sweet potatoes and butter in a bowl; spread into the prepared baking dish.
4. 4 Whisk eggs in a large bowl. Fold in cottage cheese, Cheddar-mozzarella cheese, spinach, onion, and reserved sausages; spoon over sweet potatoes.
5. 5 Bake in the preheated oven until eggs are set and a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving for 5 minutes.

By Zafah7

Ingredients

• ✓ cottage cheese
• gluten-free oat
• protein powder
• brown sugar
• cinnamon
• baking powder
• banana
• egg
• vanilla extract
• water

Instructions

1. 1 Gather all ingredients. Preheat a griddle or large skillet over medium heat.
2. 2 Combine oats, protein powder, brown sugar, cinnamon, and baking powder in a blender; blend until fine then transfer to a large bowl.
3. 3 Combine banana, cottage cheese, eggs, and vanilla extract in a blender; blend until smooth.
4. 4 Add banana mixture to oat mixture; stir into a thick batter. Stir water into batter to thin as desired.
5. 5 Ladle ¼ to ½ cup batter per pancake onto the preheated griddle or skillet.
6. 6 Cook until browned on bottoms, 3 to 5 minutes; flip and cook until browned on other sides and centers are set, 3 to 5 minutes more.

By sarahcuse

Ingredients

• ✓ cottage cheese
• egg noodle
• butter
• egg
• sour cream
• parmesan cheese
• onion
• parsley
• garlic powder
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until tender yet firm to the bite, 6 to 8 minutes. Drain and toss with melted butter. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with butter.
3. 3 Beat eggs, sour cream, and cottage cheese together in a bowl until well blended. Add Parmesan cheese, onion, parsley, garlic powder, salt, and pepper and beat until thoroughly mixed. Add cooked egg noodles and toss to mix well. Transfer mixture to the prepared casserole dish.
4. 4 Bake in the preheated oven until heated through, about 20 minutes.

By tcn5

Ingredients

• ✓ cottage cheese
• cooking spray
• sweet potato
• coconut oil
• cinnamon
• salt
• egg
• egg white
• half-and-half
• vanilla extract
• granulated sugar substitute

Instructions

1. 1 Preheat an air fryer to 375 degrees F (188 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Combine sweet potato, coconut oil, 1/2 teaspoon cinnamon, and a pinch of salt in a small mixing bowl. Massage the oil and seasonings into the potatoes and transfer to the prepared basket.
3. 3 Air-fry until potatoes are tender, about 10 minutes, tossing halfway through to ensure even cooking. The exact amount of time will depend on the size of the cubes. Remove the basket and allow potatoes to cool.
4. 4 While the sweet potatoes are cooling, combine eggs, cottage cheese, liquid egg whites, half-and-half, vanilla, sugar substitute, and a pinch of salt in a blender. Blend on high until well-mixed and fluffy, 1 to 2 minutes.
5. 5 Spray a 7-compartment silicone egg bite mold with cooking spray. Scoop 1 tablespoon sweet potatoes into each compartment and pour egg mixture over top, leaving a little bit of space for expansion. Cover the mold with aluminum foil.
6. 6 Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water, and place the egg mold on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

By Krissy Doom

Ingredients

• ✓ cottage cheese
• sun-dried tomato
• balsamic vinegar
• garlic powder
• salt
• black pepper
• egg
• goat cheese
• heavy cream
• salt
• mason jar
• cooking spray

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
2. 2 Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
3. 3 Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
4. 4 Submerge mason jars into the water bath and set timer for 55 minutes.
5. 5 Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Ingredients

• ✓ cottage cheese
• green bell pepper
• red bell pepper
• onion
• corn
• green pea
• green bean
• salt
• pepper
• egg white
• ham
• green onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.
3. 3 Bake in preheated oven until center is set, about 40 to 60 minutes.

By Sara

Ingredients

• ✓ cottage cheese
• instant oatmeal
• egg white
• water
• garlic
• italian seasoning
• cayenne pepper
• salt
• pepper
• olive oil cooking spray
• mushroom
• spinach
• canadian bacon
• feta cheese

Instructions

1. 1 Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
2. 2 Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
3. 3 Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.

By Linda T

Ingredients

• ✓ cottage cheese
• egg white
• egg
• olive oil
• asparagus
• onion
• olive oil
• shrimp
• salt
• black pepper
• pie crust
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Set aside.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion in hot oil until asparagus is tender, about 8 minutes. Remove asparagus mixture to a plate and set aside.
4. 4 Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until pink and no longer translucent in the center, 5 to 8 minutes.
5. 5 Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of quiche. Sprinkle green onions over cheese.
6. 6 Bake quiche in the preheated oven until cheese topping is lightly browned and quiche is set in the center, about 1 hour.

By Melanie

Ingredients

• ✓ cottage cheese
• all-purpose flour
• egg
• salt
• milk
• butter
• cream cheese
• white sugar
• vanilla extract
• butter
• strawberry

Instructions

1. 1 Beat flour, eggs, and salt together in a large bowl until smooth. Gradually stir in milk and 1 ½ tablespoons melted butter. Cover batter with plastic wrap; rest in the refrigerator at least 2 hours.
2. 2 Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
3. 3 Melt a bit of butter in a large skillet or crêpe pan over medium heat. Spoon a small amount of batter into the skillet; immediately swirl the skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip; cook until second side is cooked, about 10 seconds more. Transfer to a plate; cool. Repeat with remaining butter and batter.
4. 4 Spoon filling onto blintzes; fold. Top with strawberries.

By Morgan

Ingredients

• ✓ cottage cheese
• pie crust
• olive oil
• celery
• onion
• garlic
• pork sausage
• sage
• egg
• milk
• tarragon
• salt
• black pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll each crust and arrange in two 9-inch pie pans.
3. 3 Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
4. 4 Divide meat mixture evenly and spoon into each of the two pie crusts.
5. 5 Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
6. 6 Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.

By stef k

Ingredients

• ✓ cottage cheese
• arugula
• black pepper
• sea salt
• lemon juice
• garlic
• radish
• cucumber
• greek yogurt
• black pepper
• sea salt
• rosemary
• parmesan cheese
• heavy cream
• egg
• red bell pepper
• zucchini
• potato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Ingredients

• ✓ cottage cheese
• egg
• all-purpose flour
• coconut oil
• vanilla extract

Instructions

1. 1 Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Lisa S